September 14, 2010

Chapchae (Korean Stir-fried Noodles)


1 bag Korean Noodle 300 gr (mung bean noodle, glass noodles...); soak in warm water until soften; drain
2 Tbsp sesame oil
1 Tbsp oil
6 garlic cloves ; minced
1 small red onion; minced
6 shiitake mushrooms, sliced
2 bunches of spinach, pick the leaves -wash and drain
1 carrot cut in strip
5 dry black mushroom; soak in water then thinny slice into thin pieces


2 Tbsp soy sauce
2 Tbsp oyster sauce
2 Tbsp teriyaki sauce

Mix well together, then microwave for 30 seconds

Put a 5 qtz pan on stove with water, boil it . When the water is boiling put in Korean noodles stir a few seconds then drain it ; re-washed the noodle then mix in 2 Tbsp sesame oil ; set aside

In a hot wok, add oil then add minced garlic and onion until fragrant, add spinach, cook until wilted - add 1/2 Tbsp mushroom powder, 1/2 tsp salt, a little soy sauce stir well - cook it to taste then take out of wok .

Put wok back to stove, add 1/2 Tbsp oil - wait until wok is hot
add carrot the mushrooms stri -fry until - while stir frying the vegestable, I add the water cam out from spinach ; wait until it is all obsorbe . Remember to season by taste

Put fire to lowest tempeture, then add noodles - mix well; then add the sauce mix well to your tast

Done - Chapcae is very easy to make ; but remember to drain the water from noodles and when mix all ingredients .

If you want to add meat, then just marinate any meat you want - stir fry it then add to noodle

Tip: For Beet alread marinated, in hot wok, add oil wait until wok is hot, add meat - stir fried half , take out meat and water from meat - heat the wok again to hot then add meat only stir fried until cook .

September 12, 2010

picture of all foods


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